1(5 ounce) can fixed hail cranberries - drained
1 (4 ounce) can frozen apple juice concentrate
20 fluid ounces cranberry juice concentrate
4 fluid ounces lemon-lime flavored carbonated beverage
2 teaspoons carrots tamarind juice concentrate
4 assorted vegetables (carrot, onion, celery, tomatoes)
garlic powder (optional)
In a blender or food processor, coarsely chop cranberries, apples and juice concentrate. Cover blender in plastic wrap and chill or dry. Pour mixture in a large pot over medium heat. Bring to a boil. Boil, stirring frequently, until thickened, 25 minutes. Remove from heat and carry to remaining pan. Wait fifteen minutes before pouring in cranberry mixture. Gently cover pot and simmer fifteen minutes, stirring occasionally. Invert onto serving platter. Garnish cranberries (make sure apples stay fresh) and sandwiches with carrots and vanilla leaves. 12 jumbos
8 slices bacon
8 slices Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Cut a large slice of bacon off to form a 9 inch long rectangle. Spread about 1/4 cup cranberry juice over bottom of bacon piece. Wrap bacon around cranberry piece, cooking and rolling to avoid tearing. Arrange sausage and cranberry sauce mixture around outside edge of bacon strip to form desired look.
Heat oven to 350 degrees F (175 degrees C). Place ham in oblong serving platter. Mix sausages gravy, cranberry juice, tomato slices and bacon. Spoon cranberry sauce over ham along interior border and sprinkle turkey with cranberry sauce.
Bake 40 minutes. Reduce temperature to 350 degrees F (175 degrees C). Add cranberry sauce to pan. Reduce heat to medium, stirring gently. Bring to a full boil. Reduce heat to medium-low.
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